vegan pasta sauce

Vegan Vodka Sauce with Pasta

pasta

raw cashews

vodka

tomatoes

olive oil (1/4 cup)

garlic

onion

basil (plus more for garnish)

-1 tsp sea salt

Black pepper

Vegan Mushroom Pasta with roasted sunchokes and a creamy vegan artichoke heart sauce ( use canned or frozen artichoke hearts) that can be made in under 30 minutes! Delicious, healthy, nut-free and totally vegan.

Vegan Mushroom Pasta with Roasted Sunchokes 

dry pasta- tagliatelle, fettuccine, linguine, spaghetti

sunchokes (optional- you can leave these out, or sub with more mushrooms,

olive oil

salt and pepper

mushrooms- cremini, shittake, porto’s, chanterelles

salt & pepper

artichoke hearts

water

sage leaves

salt

cracked pepper

lemon

Garnishes- grated Pecorino, truffle oil

Wash (or scrub if necessary) and pat dry sunchokes. Don&#8217;t bother peeling. Quarter them and toss in a bowl with olive oil, salt and pepper. Place on a parchment linked baking sheet in the oven and roast for 20 minutes or until tender.

Bring big pot of generously salted water to a boil ( for the pasta). Cook the pasta to al dente.

While water is boiling, in a large skillet, saute the mushrooms over medium heat in a little olive oil. Season with salt and pepper, set aside.

Make the Artichoke Sauce

drain the artichoke hearts and place them in a blender (don&#8217;t use a food processor, it will not get this sauce creamy enough!).  Add the water, olive oil, sage, garlic, salt and pepper. Blend until creamy and very very smooth. If sauce seems &#8220;stringy&#8221; from the aritchokes, you need to keep blending on high speed. Taste. If using frozen artichoke hearts or artichokes packed in water, add a little squeeze of lemon to taste. ( The marinated artichokes in oil, usually have a bit of vinegar or acid already.)

Add the cooked, drained pasta ( do not rinse) to the cooked mushrooms in the saute pan. Toss with the artichoke sauce and heat up, gently stirring. Taste for salt, adding more if necessary.  Add the roasted sunchokes and toss well.

To garnish, you could drizzle a little truffle oil over top and dust some finely grated Parmesan.&#8212;or keep it vegan, up to you. Chili flakes are nice too. 😉

I had a cousin dinner and needed a vegan dish for a few of them.  This was absolutely delicious -everybody loved it, myself included!  I wish I could have found sunchokes but found a variety of mushrooms and that was delicious too. The combine tastes had a surprising zest to it that was delightful. Can't wait to try it with truffle oil!

So delicious!! My fam cant stop saying "wow". Been home from college because of the coronavirus and ive decided to make some new meals. Didn't have sunchokes (will try to get them next time) and it was still very flavorful! Only addition is I added spinach to the sauce. Thank you!

I made this for my family because i've been eating vegan and am home because of the corona virus. It turned out so well! I was worried the sauce wouldn't have enough flavor but it was very flavorful and had a good tang to it. My dad isn't an artichoke fan like my mom and I are so he didn't like it as much as we did because the artichoke is obviously strong but he still did enjoy it. I added roasted potatoes instead of the sunchokes because I couldn't find them at the store but it worked out well. I served it with lemon roasted asparagus and we had a great vegan meal!

Brilliant and delicious! My carnivorous family devoured it.

This was absolutely fantastic! Definitely a new go-to recipe. I used potatoes instead of sunchokes, because I had them. I’ll put in extra mushrooms next time, just because they were so good! Thank you for this recipe. So good!

This was so good!  I was fortunate enough to be able to find all of the ingredients listed at my local grocery store, and so made it as written.  I was delighted at how easy and quick it was to make too - thank you for this and all of your awesome recipes, Sylvia!  In the past, I have wanted to and made small attempts to move toward a vegan diet but really didn't know where to begin...I have to say that because of your recipes, I surprisingly don't even miss meat/meat products anymore!  I've shed a couple of pounds and feel much healthier, overall.  You and your blog have been a Godsend - thank you, thank you, thank you!!!

I made this for my step-daughter who has become vegan to help treat an illness. She loved it!! Said it was the best things she’d had. Thank you.

I'm rating before I've eaten this amazing recipe. Looks incredible and can't wait to get started

I’ve had a can of artichoke hearts sitting in the cabinet for ages and this was a great use for them! I didn’t have sunchockes  or fresh sage, but I sautéed chard with the mushrooms and used ground sage in the sauce and it worked out. Your recipes are great!

This is the second recipe pasta I've made from Sylvia -8th overall- and honestly, it's incredible. While there are many talented bloggers out there, Sylvia has become my go-to source of dinners. The sheer richness of this pasta, the flavour...It's downright luxurious. My omnivore partner has officially declared Sylvia a freaking queen. And I cannot disagree one bit.

i sauted the mushrooms adding spinach and garlic! added nutritional yeast to the pasta and it all came togheter so perfectly!! i loved this one so much, will do it again for sure

I only made the artichoke sauce, to put on salmon. It was phenomenal. I'm so excited, trying to think of more and more and more places I can use this artichoke sauce. I bet it's delicious with a spoon.

I couldn’t find sunchokes but I made the recipe without and it was still amazing! Comes together very quickly which is the best part. The artichoke sauce was so good that I didn’t miss the usual cream found in a typical Alfredo sauce. I will definitely make this again and again.

My 6 year old picker eater who hates mushrooms gives this 1K stars!

I have been cooking (your) vegan dishes and a non vegan for my family. I always give my son a bite to see if it’s something he enjoys. Definitely a effortless winner!
 
My only question is in creating the sauce, I can never get a “creamy” finish product. I am using a smaller ninja blender. I only blend for 30/45 secs. Should I be blending longer?

So good! We didn't have sunchokes available and just used extra mushrooms. Next time I'll put a touch more lemon on the sauce. Will definitely make again!

ridiculously delicious. i made this tonight with some fresh basil in the sauce and ground sage (because i couldnt find whole leaves) 10/10 will be making again amazing!

I absolutely love this recipe! Such a great vegan option. And... I loved Mizuna when you were the owner! Just happened to pick your recipe not realizing it was you! What are the chances! ❤️

This was a really fast easy weeknight meal.  I wasn't sure we would like the artichoke sauce but it was wonderful with mushrooms.

This was absolutely delicious!  I didn’t have sunchokes, so substituted roasted quartered cherry tomatoes.  Worked out just fine.  The sauce is spectacular.  Tastes like something you spent all day on and it takes no time at all.  10/10

I made this recipe last night, and this morning, I am still obsessing about it! How do artichoke hearts make such a delicious sauce AND in less than 5 minutes??????  SO GOOD.  Make it tonight.  Make it for the family, date night, or a crowd.  Its that good.

The only tweak I did with this recipe, I roasted the mushrooms in the oven instead of sautéing.

An easy but luxurious pasta sauce made with tomatoes and aubergines cooked Jamie Oliver style.

Aubergine Tomato Pasta Sauce

aubergines (eggplant)

red onions

vegetable stock cube (made up with 250 milliliters/1 cup boiling water)

½ tsp chilli flakes (more

x 400 grams/ 14 oz tins chopped tomatoes (or plum tomatoes)

tomato puree

Worcestershire sauce (optional)

parsley

A delicious creamy Beet Pasta Sauce made with cashews and beets.

Beet Pasta Sauce

beets (peeled, cooked and chopped)

cashews (soaked overnight)

coconut milk

vegetable broth (or water)

garlic (peeled)

tsp sea salt

lemon (juiced)

rigatoni

vegan feta (crumbled

pistachios (or walnuts)

In a blender, combine the cashews, beets, coconut milk, garlic, lemon juice, and salt until smooth. Start by adding a small amount of beet until you get the desired color.

Boil pasta according to package directions, reserving a 1/3 a cup of pasta water.

Add the pink sauce to a pan, with the cooked pasta and pasta water, and combine until coated. Serve immediately with vegan feta and crushed pistachios.

A delicious nourishing pasta dish that costs under $2.50 per serving.

Super Green Pasta

whole wheat spaghetti

curly kale (de-stemmed)

spinach

yeast

tsp salt

sunflower seeds

pasta water

Bring a large pot of salted water to a boil, and add the kale, spinach and garlic. Allow to blanch until bright green, approximately 4 minutes.

Using a slotted spoon or a colander, transfer the greens and garlic to a blender cup. Add the spaghetti to the remaining pot of boiling water, and cook according to package directions, reserving 1 1/2 cups of pasta water.

Add the remaining ingredients including the salt, lemon juice, sunflower seeds,  nutritional yeast and reserved pasta water to the blender. Combine until a smooth sauce is formed.

Pour the sauce into a pan with the cooked pasta and more pasta water as needed to thin. Coat the spaghetti, and serve, with more crushed sunflower seeds, red pepper flakes, salt and pepper as desired.

This vegan pasta favourite is full of authentic Italian flavour. With the meaty texture of soy mince and an aromatic vegetable base, this sauce incredibly satisfying.

Vegan Spaghetti Bolognese

vegetable oil

onion (finely diced)

celery (finely diced)

carrot (finely diced)

mushrooms (chestnut

olive oil (extra virgin)

garlic (minced)

basil

oregano

tomato puree/paste

maple syrup (or brown sugar)

tsp chili flakes (red pepper flakes)

tbsp balsamic vinegar (or 4 tbsp red wine)

tsp pepper

soy mince

soy sauce

pasta cooking water (reserved when draining)

Saute

Heat up the oil in a large frying pan. Add the finely chopped onion, celery, carrot and mushrooms. Sauté on medium heat for 15 minutes, stirring regularly, until the onions are translucent and start to turn golden brown.

Add and stir in the olive oil, garlic, dried basil and oregano, then the tomato puree/paste, maple syrup, chili flakes and balsamic vinegar. Continue to cook and occasionally stir on medium heat for 3 - 5 minutes, to form a thick paste.

Sauce

Next, stir in the chopped tomatoes, dried soy mince, soy sauce, salt, pepper and water.

Simmer

Bring to a simmer and cover with a lid. Cook covered on medium heat for 45-60 minutes. Stir every 5-10 minutes to keep from catching at the bottom of the pan.

Pasta

15 - 20 minutes before serving, cook the pasta following instructions on the pack or our tips in the post above. Drain the pasta and reserve some of the starchy cooking water.

Finish

Add up to 1 cup (240 ml) of the pasta cooking water to the simmered sauce (which should have reduced considerably), to make it rich and smooth.

Serve

Serve the vegan bolognese sauce with spaghetti, a crack of black pepper, and optionally a sprinkle of homemade vegan parmesan and some rocket/arugula or a few fresh basil leaves.

This Roasted Red Pepper Pasta is made rich and creamy with a homemade red pepper sauce and al dente pasta. Simple, tangy, and delicious! Vegan, Gluten-Free Option.

Roasted Red Pepper Pasta

pasta (regular

full-fat coconut milk

vegetable broth

cornstarch or arrowroot powder

red chili flakes (plus more for serving (optional))

Fresh basil (for serving (optional))

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Drain the pasta once cooked, but do not rinse.

Blend the Sauce: Add the peppers, garlic, coconut milk, vegetable broth, red chili flakes, and salt to the blender. Blend on high for 45 to 60 seconds, until the sauce is smooth and creamy

Simmer: Pour the sauce into a large pot or saucepan over medium heat. Bring the sauce to a simmer and cook for 5 to 7 minutes, stirring frequently, until bubbly and thickened. Add the cooked pasta to the pot, then use a spoon or tongs to mix everything together, adding more salt to taste if necessary. If the sauce appears to runny, allow the pasta to sit for an additional 3 to 5 minutes to absorb more of it.

Serve: Transfer the pasta into serving bowls, then top with fresh basil and more chili flakes or as desired. Serve warm; store leftovers in the refrigerator for up to 5 days.

A delicious and super simple pasta recipe that&#39;s ready in 20 minutes!

Lemon Garlic Pasta

550 gram vegan tortellini (or pasta of choice)

garlic (minced

parsley (chopped)

cashew milk (unsweetened)

tahini

lemon (zested)

spinach (chopped)

½ tsp black pepper (freshly cracked)

Cook the tortellini according to package directions. 

In a pan over medium heat, add olive oil, garlic, parsley, and nutritional yeast. Saute until slightly fragrant, 2 minutes.

Add the cashew milk, tahini, lemon juice and lemon zest. Add the cooked tortellini and reserved pasta water. Season with salt. Stir in the cooked spinach and finish with freshly cracked black pepper.

Enjoy immediately or store in the fridge for up to 3 days. 

Our Pumpkin Pasta sauce recipe is made with roasted pumpkin for a fantastic flavour. It's easy to make, tastes fabulous and works with any pasta of your liking.

Vegan Pumpkin Pasta

pumpkin (around 2.2 pounds / 1kg)

oat milk

cinnamon

nutmeg

cayenne pepper

(250 grams) pasta shells

leaves, chopped fresh herbs

Vegan Pumpkin Pasta Sauce

Preheat the oven to

Slice the pumpkin and

Slice the pumpkin and place it on a baking tray. Drizzle with a little olive oil, salt, pepper and 1/2 tsp cayenne pepper. Roast for 35 minutes.

In the meantime, cook

In the meantime, cook the pasta shells according to pack instructions and when ready, drain and set aside.

When the pumpkin is

When the pumpkin is ready, scoop the flesh into a blender. Add the oat milk, nutritional yeast, garlic cloves, 1/2 tsp cayenne pepper, cinnamon, nutmeg and salt and pepper to taste. Blend until you get a pumpkin pasta sauce. If the sauce is too thick, add a little more oat milk, 2 tbsp at a time, until you reach the right consistency.

Place the pasta shells

Place the pasta shells in a tray. Add the vegan pumpkin sauce and mix well. Top up with vegan parmesan and with fresh herbs. Enjoy!

How to make Vegan Pumpkin Pasta

Creamy Vegan Roasted Red Pepper Pasta Recipe - there&#039;s nothing more divine than a homemade pasta sauce, right? I love experimenting with different ingredients!

Creamy Roasted Red Pepper Pasta

sweet red peppers

tbsp extra virgin olive oil

sea salt

tomato paste

vegetable stock

salt and black pepper

Preheat your oven to 220ºC.

Wash your peppers, then remove the stems and chop them roughly.

Transfer the chopped peppers to a baking tray, brush them with Extra Virgin Olive Oil &amp; sprinkle a pinch of salt across – then put them in the oven on a medium level and roast the peppers until the skin begins to crack.

Add the roasted peppers to a high-speed blender together with the tomato puree, stock and nutritional yeast and blend until you receive a smooth paste.

Pour the sauce into a saucepan and heat on the stove, season with salt &amp; pepper to taste &amp; serve alongside your favorite pasta. I personally love to add rocket salad on the side also.

Deliciously creamy vegan cauliflower Alfredo pasta sauce - ready in minutes and full of delicious plant goodness!

Vegan Cauliflower Alfredo Sauce

cauliflower

brown onion (chopped)

garlic cloves

tsp black pepper

vegetable bouillon cube

100 ml drained pasta water

70 ml plant milk

tsp smoked paprika powder

tbsp sweet white miso paste

tbsp refined coconut oil (deodorised)

Prepare your pasta according to packaging instructions. In the meantime, cook the onion and garlic in a little oil until translucent.

Cauliflower

Cut the cauliflower into florets and steam them until softened. You can use the stem too in this recipe.

Blending

Transfer cauliflower, onion and garlic to a blender with the remainder of the ingredients. Blend until smooth.

Serving

Transfer the sauce to a medium size saucepan to heat through, combine with your pasta, season to taste with salt &amp; pepper and serve hot.

Top 14 vegan pasta sauce recipes from across the web

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Top 14 vegan pasta sauce recipes from across the web

The most viewed vegan pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Vodka Sauce with Pasta

Vegan Mushroom Pasta with Roasted S...

Aubergine Tomato Pasta Sauce

Beet Pasta Sauce

Super Green Pasta

Vegan Spaghetti Bolognese

Roasted Red Pepper Pasta

Lemon Garlic Pasta

Vegan Pumpkin Pasta

Creamy Roasted Red Pepper Pasta

Vegan Cauliflower Alfredo Sauce

Vegan Bolognese

Healthy Veggie Pasta Sauce

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The most viewed vegan pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine